Mini Chicken Meatballs

Bring a bowl of mini meatballs to the table. These tiny sides use chicken instead of beef.

Recipe courtesy of Giada De Laurentiis

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Ingredients

Yields:
50
- 60

1/4 c.
plain breadcrumbs

1/4 c.
chopped flat-leaf parsley

2
large eggs

1 tbsp.
whole milk

1 tbsp.
ketchup

3/4 c.
freshly grated Romano cheese

3/4 tsp.
Salt

3/4 tsp.
freshly ground black pepper

1 lb.
ground chicken

1/4 c.
olive oil

1 1/2 c.
low-sodium chicken broth

1/2 c.
chopped fresh basil

1/2 c.
freshly grated Parmesan cheese

Directions

Total Time:
0:00

In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, Romano cheese, salt, and pepper. Add the chicken and combine well. Use a melon baller (or a teaspoon measure) to scoop the mixture; roll the seasoned chicken into 3/4-inch mini meatballs.

Heat oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops, about 2 minutes longer. Add chicken broth and bring to a boil. Reduce heat to low and simmer until the meatballs are cooked through, about 5 minutes. Garnish with chopped fresh basil and Parmesan cheese.

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